Category: Sambhar & Rasam

MILAGU-JEERAGA RASAM / PEPPER-JEERA RASAMIngredients for Milagu Jeeraga Rasam:Tamarind 1 Lemon SizeTuvar Dal/Red Gram Dal 1 TbspPepper Corns 2 TspCumin Seeds /Jeera 1 TspRed Chilly 4-6Red chilly for tempering 1Asafoetida 1 TspSalt as RequiredCurry Leaves FewGhee 1 TspMustard Seeds 1...

Summer is synonymous with mangoes and so are the memories. The tryst with mangoes would start with the baby "maavadu" and would end with mango squash and jam. The storeroom would be stocked with mangoes in all its forms to...

The proverb “Good things come in small packages” is true of the Turkey berry commonly known as Sundakkai, in Tamizh. Small green pea like fruits, usually treated as a vegetable are great sources of plant-based iron. A native of South...

Oranges a delicious fruit which Historians state were growing in India 7,000 years ago. Orange peel and juice have been used in Indian cooking since around this period The name orange is believed to originate from narangah, which is the...

The Tambrahm cuisine sattvic by tradition, light and healthy, not just pumps one with energy but also works on the happiness quotient of the individual. The sattvic food is a great leveller of moods and is important for a calm...

“Pibare Rama Rasam, Rasane Pibare Rama Rasam”…an amazing Kriti by the mystic poet Sadasiva Brahmendra (17th-18th century), which used to be sung in Yamuna Kalyani but the great Maestro Balamuralikrishna, made his Ahir Bhairav version very popular. ‘Drink the essence...

Nature and her bounty is always amazing. The plump celadon green amalas rich in Vitamin C & antioxidants flood the market during these chill winter months. A storehouse of immunity boosters these marble-like fruits are important for boosting metabolism and...

A heritage vegetable that predates the advent of British into India, Cucumis maderaspatensis prolifically grown on the banks of river Cauvery/Kaveri, is a turgid, crunchy vegetable that is protein and antioxidant-rich. Commonly known as the Madras/Mangalore cucumber, this orange-yellow striped...

Berinjela. Melanzana, Aubergine, Eggplant, Brinjal, baingan, kathirikai……a versatile vegetable (technically a fruit) given to the world by India. Despite all its fancy names, this is an ancient Indian vegetable that appears in our ancient texts – even our epics –...